Pork and fruit are a natural combination, and this tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.
Decrease the amount of sugar a little, use a good quality orange marmalade which shouldn't be very sweet, and add a good splash or two of cabernet savignon! These small changes made for a very easy but memorable sauce to use with left over baked ham. - 30 Dec 2002 (Review from Allrecipes USA and Canada)
This was a great base recipe to start from. I must admit I hardly ever follow a recipe exactly. The changes I made: I used dried cranberries instead of raisins. I left out the salt and sugar entirely. I used a shake of cinnamon along with the cloves. It was sweet and spicy and thick. Wonderful over ham or chicken. - 28 Feb 2008 (Review from Allrecipes USA and Canada)
Thin the corn starch with a little bit of cold water before you add it to the mixture, or else you'll end up with small clumps of corn starch in the finished recipe. Our family thought this recipe was too sweet. - 23 Nov 2002 (Review from Allrecipes USA and Canada)